Spicy Soybean Curry with Turmeric and Chili

1.Drain and rinse the soaked soybeans. In a pot, add the soybeans and cover with water. Bring to a boil, then reduce heat and simmer for about 30 minutes or until tender. Drain and set aside.

2.In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.

4.Stir in the minced garlic and grated ginger, cooking for another 2 minutes until aromatic.

5.Add the chopped tomatoes to the pan and cook until they soften and break down, about 5 minutes.

6.Sprinkle in the turmeric powder, chili powder, and salt. Stir well to combine and cook for another 2 minutes to let the spices bloom.

7.Add the cooked soybeans to the pan, followed by 1 cup of water. Stir everything together and bring to a gentle simmer.

8.Cover the pan and let it cook for 10-15 minutes, allowing the flavors to meld together. Stir occasionally and add more water if needed to reach your desired consistency.

9.Once cooked, sprinkle garam masala over the curry and mix well. Taste and adjust seasoning if necessary.

10.Garnish with fresh cilantro before serving.